Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (or avocado oil)
  • 4 cups broccoli florets (broken into small pieces )
  • 1 cup carrots (chopped (rainbow carrots are fine))
  • 1 medium onion (chopped (about 1 cup))
  • 1 garlic clove (minced)
  • 4 medium Yukon gold potatoes (or 8 smaller red potatoes)
  • 2 cups vegetable broth (or chicken broth)
  • 1 teaspoon cumin
  • 1 1/2 teaspoons paprika
  • 1 bay leaf
  • 4 ounces gouda cheese (shredded)
  • 2 cups whole milk (or canned coconut milk for avoiding harsh lactose (although it will have a slight coconut flavor))
  • salt and black pepper (to taste)
  • 1/2 cup fresh parsley (chopped)

Instruction

  • Dice into small pieces the onion, carrots, and mince the garlic. Cut off the stems of the broccoli so you are only using the fleurets.
  • In large saucepan, heat the oil on medium-high heat and add the prepared broccoli, carrots, onion, and garlic. Cook for about 7 minutes until the onions are lightly translucent in color.
  • Add the potatoes, broth, cumin, paprika, and bay leaf and cover and cook for 20 minutes until the potatoes are soft.
  • Turn the heat to low and pour in the milk and cheese and stir until the cheese is melted and warmed through, about 5 minutes. Gently mash the soup with a potato masher to thicken it and break up the potatoes. Season with salt and pepper to taste. Garnish with fresh parsley before serving (and extra cheese!).